Malted Loaf

Method

1. Combine all the ingredients, apart from the malted grains, and mix to form a shaggy dough.
2. Turn out onto a lightly floured work surface and knead for 10 minutes. At first the dough may seem a little wet, but keep kneading until your dough is smooth and elastic.
3. Return to dough to the bowl, cover with a damp tea towel and leave to rise for 45 mins at room temperature.
4. Add a little water to the malted grains/flakes and leave them to soak while the dough rises. This will stop the dried gain absorbing water from the dough and creating a dry loaf.
5. Turn out the dough onto the work surface, knock it back and add the malted grains/flakes. Knead to combine. Leave the for 10 mins to allow the gluten to relax.
6. Grease a 1kg loaf tin with a little butter or oil.
7. Wet the surface and hands with a little water. Flatten the dough into a round, fold the top down to the centre and the bottom up to meet the middle. Turn the dough so you have a long rectangle in front of you. Tuck and roll the dough from the bottom to top and place in the loaf tin.
8. Cover with a cloth and leave to rise for around 40 mins or until doubled in size.
9. Preheat the oven to 200C / gas mark 6.
10. Dust the top of the loaf with flour and bake for 45 minutes. The baked loaf should be a deep brown and the base sound hollow when tapped.
11. Tip out of the tin and leave to cool on a wire rack.